Rosemary – Biscotti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 200 g suar
- 1 teaspoon Baking powder
- 0.25 teaspoon ¼ salt
- 125 g butter, cold
- 1 tablespoon rosemary, finely chopped needles
- 2 teaspoons lemon peel, grated
- 150 g hazelnuts, rouhly chopped
- 1 tablespoon lemon juice
- 2 egg (s)
- 2 drops vanilla flavor
- 1 teaspoon rose water
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, salt, butter, rosemary, lemon zest and nuts thoroughly. Add lemon juice, eggs, vanilla flavor and rose water. Knead into a smooth dough, preferably by hand.
- Divide the dough into 4 portions and then shape into 3 cm wide rolls. Place on a greased baking sheet and bake at 180 degrees for 20 minutes. Let the rolls cool slightly, then cut diagonally into 1 cm thick slices. Place them side by side on the baking sheet and bake for another 5-8 minutes. Let cool on wire rack.
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